Vegan Cornbread
2 cups cornmeal (In Spain all I could
find was polenta but it worked out fine)
1 cup all-purpose flour
2 tsp baking powder
1/3 cup vegetable oil
2 Tbsp brown sugar
2 cups non-dairy milk
2 tsp apple cider vinegar
½ tsp salt
Preheat the oven to 350 degrees Fahrenheit and grease and
flour a baking pan. In a bowl wisk together the non-dairy milk and vinegar. In
a separate bowl mix the dry ingredients together. Add the oil and brown sugar
to the non-dairy milk mixture and wisk until it becomes foamy and bubbly, about
2 minutes. Pour the wet ingredients into the dry ingredients and mix to
combine. Then add the mixture to the baking pan and bake 30-35 minutes.
